Wednesday is National Chocolate Cupcake Day -- a day pretty much everyone wants to celebrate.

For those of you looking for an option that is a little less guilty and a little more healthy, we have the perfect alternative.

Jason Sani of Active Mind & Body stopped by to share his alternative to a sugary cupcake.

Healthy Upgraded Cupcakes
Servings: 8 cupcakes

For the cupcakes

• 1/2 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 4 eggs
• 1/3 cup maple syrup (lakanto sugar-free)
• 1/3 cup coconut oil, melted (or 1/2coconut butter)
• 2 tbsp almond milk
• 1 1/2 tsp vanilla extract or vanilla stevia


1. Preheat the oven to 350 degrees F. Line a muffin tin with 8 cups and spray the insides with coconut oil spray to prevent sticking.

2. Whisk together the coconut flour, baking powder, and salt in a large bowl. Add in the remaining ingredients and whisk until completely combined.

3. Pour the batter into the muffin cups, dividing equally. Bake for 17-20 minutes, until a toothpick inserted into the center comes out clean. Place the muffin tin on a cooling rack and allow to cool for 10 minutes. Remove the cupcakes from the tin and cool completely before adding frosting.

Possible substitutions:
Honey for maple
Almond for coconut milk

Creamy Cashew Icing (dairy-free)

• 1/2 cup raw cashews , (soaking for a couple hours helps)
• 2 tablespoons coconut oil , melted
• 3 tablespoons maple
• 2 squirts vanilla stevia
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon sea salt
• 2-4 tablespoons water , as needed for blending

1. Combine the first six ingredients in a high-powered blender, and blend until smooth and creamy, adding water as necessary to facilitate blending.

2. Adjust flavor to taste, then transfer to a bowl and chill in the freezer for at least an hour, to allow the icing to thicken. The longer it chills, the thicker it will get!

3. Spoon the icing over your favorite baked goods, and serve immediately! (Keep the frosted treats chilled, if not serving immediately.)

Peanut Butter frosting: Add 2 tbsp powdered peanut butter + 2 oz coconut milk OR sub cashews for peanut or almond butter.